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This simple One Skillet White Chicken Chili Bake makes for the best weeknight dinner. It’s an awesome twist on classic chili. Made with poblano peppers, jalapeños (for just the right amount of heat), and seasoned chicken. It’s spicy, creamy, and so delicious, with a bit of rice baked right into the sauce. Top each quick skillet mixture with cheese, bake, and then add fresh cilantro and avocado too.
Really feeling like January is all about these sheet pan, one skillet dinners. Easy and simple, but still so flavorful – can’t go wrong there. I got a question this week about sharing more 5 ingredient recipes. The funny thing is, I actually have one coming soon. But in general, I find 5 ingredients just isn’t enough to make a recipe good. And around here, if anything is lacking in flavor, people start requesting the chili flakes and hot sauce.
All that said, I love a simple, easy recipe. It just needs to have some spices, you know? This chicken is exactly that, simple but flavorful, and we just love a dinner all made in one skillet.
Here are the details
As the title announces, this dish all comes together in a skillet. I use my Staub skillet, but any oven safe skillet is great!
Cook up some onions and peppers along with the chicken and seasonings. I love to use a mix of chili powder, paprika, and lots of cumin.
Add in the rice, then pour the water right into the skillet to cook the rice. Once the rice is cooked, I stir in lots of salsa verde, which is key. It adds the best, mellow spiciness.
To finish, I top with cheese and then throw the entire skillet into the oven to finish cooking. Super simple.
And then, because I love a good chili with all the toppings – lots of avocados, cilantro, and green onions. In my book, these are key, I highly recommend you do the same. I also throw on jalapeños, which I’m sure comes as no surprise. Yogurt or sour cream would be a great addition as well!
What’s great about this chili bake is that it incorporates a variety of flavors and textures. Yet it’s all made simply in ONE skillet. It’s even packed with vegetables too.
This is in my rotation of recipes to make when family comes into town in just over a week. I’ve already made it twice since photographing it. It’s just so good, and it’s different, which is nice for your average weeknight.
Looking for other weeknight chicken recipes? Here are some favorites:
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Cheesy Cuban Chicken Rice Bake
Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Lastly, if you make this One Skillet White Chicken Chili Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet White Chicken Chili Bake.
Servings: 6
Calories Per Serving: 779 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- kosher salt and black pepper
- 1 cup long grain rice
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado and green onions, for serving
- lime zest and juice, for serving
Instructions
- 1. Preheat the oven to 425° F.2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and chicken and cook 5 minutes. Stir in the garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Stir in the rice, cook 1-2 minutes, until lightly toasted. Add 2 cups of water. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Stir in the salsa verde, beans, and cilantro. 3. Remove from the heat and sprinkle the cheeses over the chicken/rice. Bake 10-15 minutes, until the cheese is melted.4. Serve topped as desired with avocado, cilantro, and lime. Enjoy!
This post was originally published on January 26, 2022
Could I use ground turkey instead of chicken?
Hey Michelle,
Sure, that would work for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
It is fabulously delicious! Bursting with flavor! I forgot the jalapeno’s, but definitely not needed! Can’t wait for leftovers tomorrow!
Hey Kristie,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
I can’t say enough good things about this recipe. It’s easy and bursting with flavor, what more could I want? Just more of it. I made it on 1/27 and then again tonight because my husband and I loved it. The only change I made was that I used brown rice so it needed to cook a bit longer in the oven. This will become a regular in my rotation, along with many other HBH recipes.
Hey Christine,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Good meal prep option. I made 2 versions, one Vegetarian with beyond meat sausage instead of chicken and one as written. They were both good and have lasted 3 meals for 2 people.
Tip: Don’t worry if your rice is still crunchy after the 15-20 mins of stovetop cooking, it softens up in the hot oven and turns out great!
Hey Sydney,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
This reminded me of a Mexican chicken casserole I have but much better because of sautéing the veggies first. Why didn’t I think of that?? Love the tang of the salsa verde. Big hit with the guys. Thank you!
Hey Anne,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Delicious recipe that is easy to make on a week night. Love the flavors! This will be included in our rotation.
Hey Nikki,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This was a huge hit with my family of 5! I followed the recipe exactly and it was perfect. Will definitely be making again!
Hey Corey,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
can I make this ahead of time? should I just make completely and then reheat for dinner?
XOXO
Hey Willa,
I would make up until the point of baking and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night and served it with charred flour tortillas. I had to use a small can or chopped Anaheim chilies instead of the poblano. It was delicious, warm and hardy. A definite add to my go to recipe rotation.
Hey Nancy,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Delish, thank you! Where do the jalapeños come in? I see them listed in the ingredients but not in the instructions?
Hey Katy,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! You can add the jalapeños with the poblanos. xxT
Big one pan recipe fan here. I love how versatile and delicious cast iron cooking can be! For my version I substituted homemade vegetable broth instead of water and home cooked locally grown vintage pink beans. ?
Hey there,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Not sure why the oven is on, seems that instructions suggest Al the cooking is on stove top or am I missing something?love your recipes..thx
Cheers
Sue
Near the end of the instructions it says you bake it for 10-15 minutes or until the cheese is melted. Happy cooking!
Hi Sue,
You are going to bake in step 3. Please let me know if you have any other questions:) xTieghan
It was really delicious but my rice was crunchy…Should I have used a converted long grain rice, or cooked longer? Either way, I look forward to making it again (and again!), SOOOO GOOD!!
Hey Adele,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Sorry to hear about the rice, what kind did you use? Have the best weekend:) xTieghan
Hi Tieghan,
I used the Mahatma brand extra long grain rice. Since I usually use a rice maker when cooking rice, I made certain to follow your recommended times and directions to the letter??♀️
That being said, even with the unintended crunchy rice factor it was still a crazy amazing recipe!! Wow!!!
Ahhh so sorry about that!! How weird!! Thanks again for giving the recipe a try:)
Very tasty! There are quite a few steps, but easy to follow. Would definitely make again.
Hey Gretchen,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
Another great one!! I was missing some ingredients & added others and it was still FIRE!
We didn’t have any beans at all…or bell pepper. So I added a bit more rice, an extra poblano & corn and it was still SO GOOD!
Hi Courtney,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
this is going to be one of my new staples! delicious and easy. i used jasmati rice and it worked perfectly. thank you, T!
Hey Melissa,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Loved it! Rice was perfect and we loved the 1-pan simplicity ?
Hi Kim,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT